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Milk Street Recipe

Pickled Vegetables (Escabeche)

45 minutes 30 minutes active, plus cooling

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Pickled Vegetables (Escabeche)

Salting the vegetables before pickling them enhanced their crispness and intensified their final flavor. That's because it removes water, allowing them to better absorb the brine. Once cooled, the pickled vegetables can be eaten immediately, but their flavor improves with time. We left the whole spices in the brine to infuse even more during storage; they can be removed before serving, if desired.

4

Cups

Tip

Don’t slice the onions crosswise. We preferred the texture and appearance of onions sliced from pole to pole. And the thinner the slices the better; aim for about ⅛-inch thickness.

45 minutes

30 minutes active, plus cooling

Ingredients

  • 1

    large red onion (¾ pound), halved and thinly sliced lengthwise

  • ½

    pound carrots, peeled, halved lengthwise and thinly sliced on a bias

Directions

  1. 01
    In a bowl, toss together the onions, carrots, jalapeños and 1 tablespoon salt. Let sit for 30 to 60 minutes. Transfer the vegetables to a colander and rinse well, then set aside to drain.
Reviews
Ruchita G.

Is the sugar necessary? trying to eat healthier


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